Welcome back to Thanksgiving Week – Day Four
I have to admit that I never made home-made mashed potatoes until after I turned 40. Someone was always there to make it while I concentrated on the other dishes. Even when it wasn’t a Thanksgiving dinner, potatoes were baked, roasted or fried and when they were mashed, they were typically the instant potato flakes.
This dinner I wanted to make them from scratch…myself.
Many of you might not think mashed potatoes are worthy of a post here, but for the less experienced cooks out there, this one is for you.
I love the taste of Yukon Gold potatoes. You don’t get the snow white mashed potatoes, but I think this looks even better.
How many potatoes per person? I over estimated. (Yea! Lots of left overs!) generally 1 potato per person is correct.
Perfect Mashed Potatoes
- 9 lbs Yukon gold potatoes, peeled and quartered length-wise
- 3 teaspoon salt
- 24 Tbsp heavy cream
- 12 Tbsp butter
- 6 Tbsp milk
- Salt and Pepper
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Yield: Serves 4.